New York Waldorf Grilled Chicken on Arteflame

Introduction

Inspired by the iconic Waldorf salad of New York City, this grilled chicken dish brings bold, refreshing flavors to your backyard cooking. Crisp apples, toasted walnuts, creamy blue cheese, and a honey-mustard glaze turn this grilled chicken into a sophisticated meal, all prepared to perfection on the Arteflame grill.

Ingredients

• 4 boneless skinless chicken breasts
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1 tablespoon melted butter
• Salt and freshly ground black pepper, to taste
• 1 Granny Smith apple, sliced thin
• 1 red apple, sliced thin
• 1/4 cup walnuts, lightly chopped
• 1/4 cup blue cheese crumbles
• Handful of red grapes, halved
• Fresh parsley, chopped for garnish
• Butter for griddle cooking
• Optional: small bunch of arugula or baby greens for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Visit Grill Store

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place the oil-soaked napkins at the bottom of the Arteflame grill bowl.
3. Stack firewood on top of the napkins in a crisscross pattern.
4. Light the napkins and allow the fire to burn. In about 20 minutes, you're ready to start cooking. No lid, no fuss, and very little cleanup afterward.

Step 2: Prepare the Chicken

1. Season the chicken breasts on both sides with salt and pepper.
2. In a small bowl, mix Dijon mustard, honey, lemon juice, and melted butter to create a glaze.
3. Brush the glaze generously onto both sides of the chicken.

Step 3: Sear the Chicken

1. Place the chicken breasts on the center grill grate of the Arteflame to sear at over 1,000°F.
2. Sear each side for about 1.5 - 2 minutes to lock in juices and get a beautiful crust.

Step 4: Reverse Sear on the Flat Griddle

1. Move the seared chicken to the flat cooktop griddle to finish cooking.
2. Position them midway between the center and outer edge to maintain a medium-high temperature zone (350°F–450°F).
3. Cook until the internal temperature reaches 150°F, then remove — it’ll finish cooking to 165°F off the grill thanks to carryover heat.

Step 5: Grill Salad Elements

1. Add a pat of butter to the griddle surface.
2. Place sliced apples and grapes on the griddle for a light sauté and slight caramelization (2-3 minutes).
3. Toast walnuts for 2 minutes on a mid-heat zone, tossing occasionally.

Step 6: Assemble & Serve

1. Slice grilled chicken and layer over arugula or baby greens.
2. Top with sautéed apples, warm grapes, toasted walnuts, and blue cheese crumbles.
3. Sprinkle fresh parsley for color and flavor.

Tips

• Always use a meat thermometer to avoid overcooking. Remove chicken at 150°F and let it rest to reach 165°F.
• Butter adds enhanced flavor and golden browning compared to olive oil.
• Use the hotter interior edge of the cooktop for searing vegetables while your meat finishes.
• Grilling fruits unlocks their natural sugars for a stunning flavor twist.
• If using a rotisserie, marinate the whole chicken using the same dressing and carve to serve salad-style.

Variations

1. Herbed Goat Cheese Waldorf Chicken: Swap blue cheese with crumbled herbed goat cheese and add a sprig of rosemary during grilling.
2. Spicy Walnut Chicken: Add a pinch of cayenne to your glaze and use spiced candied walnuts instead of plain walnuts.
3. Cranberry Pecan Grilled Chicken: Replace grapes with dried cranberries and walnuts with chopped pecans for a sweet and tart finish.
4. Grilled Waldorf Turkey Cutlets: Use thin-sliced turkey breast instead of chicken; great for leaner meat lovers.
5. Avocado Waldorf Chicken: Add sliced grilled avocado right off the griddle for creamy texture and fresh twist.

Best pairings

• Wine: A crisp white like Sauvignon Blanc or light Pinot Noir.
• Beer: Wheat beer or apple cider lager to echo the fruit tones.
• Side: Grilled sweet potato wedges or smoked corn on the cob.
• Dessert: Grilled peach halves with whipped mascarpone.

Conclusion

The rich character of NYC’s iconic Waldorf salad comes alive right on your Arteflame grill. The bold char of seared chicken, sweetness of apples, earthy walnuts, creamy cheese, and a tangy glaze make this dish unforgettable — and it’s all done outdoors in one session. It's fresh, vibrant, and perfect for your next weekend cookout.